Sage, Onion & Wild Rice Risotto Cakes

May 09, 2023May 9, 20230 0
Sage, Onion & Wild Rice Risotto Cakes with Vegetarian Broth
in Appetizer

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 cups water
1/2 teaspoon salt
1/2 cup wild rice
6 cups light vegetable stock or 6 cups broth
1 tablespoon unsalted butter
2 tablespoons olive oil
1/4 cup thinly sliced fresh sage
3 yellow onions , finely chopped
3 large celery ribs , finely chopped
2 1/2 cups arborio rice
1/2 cup dry marsala wine
1 tablespoon chopped fresh thyme
fresh ground black pepper
3/4 cup finely grated fresh parmesan cheese
1/2 cup chopped fresh parsley
3 large eggs , separated
1/2 cup olive oil

Nutrision Information

Servings Per Recipe
10
Calories
390
Sugar
1g
Fat
23g
The Sage, Onion & Wild Rice Risotto Cakes are a tasty and creative take on traditional risotto recipes. This appetizer is easy to prepare and can be made in advance, which makes it a great option for entertaining guests. The recipe includes wild rice and sage, which gives the dish a rich and nutty flavor, while the risotto base makes the cake fluffy and creamy on the inside. It's an indulgent dish that's great for sharing with friends and family, or as an appetizer for larger gatherings.

Instructions

1.Combine water and 1/2 teaspoon salt in medium saucepan. Bring to boil. Add wild rice. Reduce heat to low, cover and simmer until rice is tender and water is absorbed, about 45 minutes.
2.Bring vegetable broth or broth to simmer in heavy large saucepan and keep warm. Melt butter with olive oil in heavy large saucepan over medium heat. Add sage; stir about 1 minute. Add onions and celery; sauté until vegetables are soft, about 15 minutes.
3.Add arborio rice; stir about 3 minutes. Add wine and thyme; simmer until liquid is absorbed, stirring often, about 8 minutes. Add 1 cup warm broth; simmer until liquid is absorbed, stirring often, about 10 minutes. Continue adding broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender, about 25 minutes.
4.Remove risotto from heat. Mix in wild rice, then black pepper, grated parmesan cheese, and chopped parsley. Season with salt if needed. Transfer risotto to large bowl and cool completely.
5.Beat egg whites in large bowl until stiff but not dry. Fold into risotto mixture. Using wet hands, form about 1/3 cup risotto mixture into 3-inch-diameter cake. Repeat forming with remaining risotto mixture.
6.Heat 1/4 cup oil in large skillet over medium-high heat. Fry cakes until brown and crusty, about 4 minutes per side. Drain cakes on paper towels.

PROS

The Sage, Onion and Wild Rice Risotto Cakes make an excellent appetizer or snack and are quite easy to prepare from scratch.

They have a crunchy exterior and a creamy interior that make them extremely pleasant to bite into.

This dish is vegetarian.

CONS

These cakes are deep-fried and may not be the healthiest option for every day consumption.

The dish may require more time and effort for those not used to making risotto dishes.

HEALTH & BENEFITS

Wild rice contains antioxidants and minerals like iron, zinc, and folate, which may reduce the risk of diseases like cancer, diabetes, and heart diseases.
The cheese contains protein, calcium, and phosphorus, which can help strengthen bones and promote the growth and repair of body tissues.
Onion and celery are packed with vitamins A and C, and contain antioxidants that can help lower inflammation levels in the body.

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